Potato Chowder Recipe

Name: Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled diced potatoes; ½ cup finely chopped onion; 1 cup grated carrot; 1 teaspoon salt; ¼ teaspoon pepper; 1 tablespoon dried parsley flakes; 4 chicken bouillon cubes; 6 cups scalded milk; 4 tablespoons butter; ¼ cup flour

Servings: persons

4 cups peeled diced potatoes
½ cup finely chopped onion
1 cup grated carrot
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon dried parsley flakes
4 chicken bouillon cubes
6 cups scalded milk
4 tablespoons butter
¼ cup flour

1
In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley and bouillon cubes.
2
Add enough water to just cover vegetables.
3
Cook until vegetables are tender, about 15-20 minutes; do not drain.
4
Scald milk by heating until tiny bubbles form around edges of pan.
5
Remove 1 1/2 cups milk from saucepan.
6
Stir butter and flour into this milk with a wire whisk.
7
Add remaining milk to vegetables.
8
Gradually stir thickened milk into kettle until well blended.
9
Simmer 15 minutes on low heat.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups peeled diced potatoes, ½ cup finely chopped onion, 1 cup grated carrot, 1 teaspoon salt, and more.

Yes, Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Chowder

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